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Source: Campbell's Recipes
Tagged With: 8 servings (1 1/4 cups each)
Butternut Squash & Baby Spinach in a Savory Broth
It's a combination you may not have thought of, but after you try this exquisite soup, packed with vegetables and seasoned with a hint of cinnamon, you'll want to make it again and again.
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Serves: 8 servings (1 1/4 cups each)
Prep Time: 20 minutes
Cook Time: 35 minutes
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2 tablespoons butter
1  small onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1  small butternut squash, peeled, seeded and diced (about 4 1/2 cups)
2 large carrots, diced (about 1 cup)
6 Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/4 teaspoon ground cinnamon
1 bag (6 ounces) baby spinach leaves

Heat the butter in a 6-quart saucepot over medium-high heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds. Stir in the squash and carrots and cook for 5 minutes.
Stir in the broth and cinnamon and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender.
Stir in the spinach and cook until the spinach is wilted. Season to taste.

Nutritional Values per Serving using Swanson® Natural GoodnessTM Chicken Broth: Calories 90, Total Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 482mg, Total Carbohydrate 14g, Dietary Fiber 3g, Protein 4g, Vitamin A 273%DV, Vitamin C 20%DV, Calcium 7%DV, Iron 7%DV

Nutritional Values per Serving using Swanson® Certified Organic Chicken Broth: Calories 86, Total Fat 4g, Saturated Fat 2g, Cholesterol 8mg, Sodium 467mg, Total Carbohydrate 14g, Dietary Fiber 3g, Protein 2g, Vitamin A 273%DV, Vitamin C 20%DV, Calcium 7%DV, Iron 7%DV

Tip: Cooking the spinach just until it wilts in Step 3 helps it to maintain it's vibrant green color.

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